Ekadashi and other Upavas(fast) recipes continued here...
Kees : Nutty Grated Sweet Potatoes (RatALa, shakarkand)/ Potatoes/Yams
CATEGORY: EkAdashi - UpavAs (fast) - savory
4 cups potatoes, yams or sweet potatoes (ratALa / shakarkand) - peeled and grated
4 T ghee or butter
1 t salt - adjust, also if using salted butter
2 t cumin seeds
1 cup ground peanuts (coarse powder)
2 t sugar
1/2 cup water or more as needed
1. Wash, peel and grate the root veg (original recipe is for ratALa/ shakarkand - non-sweet hard sweet potatoes - orange-peach-cream-light brown)
2. Roast peanuts, rub off peel, shake and blow away the peels.
3. Grind the roasted and peeled peanuts in a grinder to make coarse powder. If used often, it is advisable to store ground roasted peanut in a tight jar in a cool dry place.
4. Melt the butter/ghee in a large pot - possibly non-stick.
5. Add cumin seeds.
Optionally, add one or two chillies - chopped, but they are unnecessary acc. to me.
6. Add the grated root veg. Toss.
7. Add ground peanut powder, salt, sugar. Toss.
8. Add 1/2 cup water , toss, cover and steam, turning down the heat to the lowest.
*** Please Note: The different roots require different cooking times.
9. Open the cover and toss from time to time - say every five minutes till done but please do not overcook. Add water as needed but please do not make it watery - just enough water to steam and avoid the kees from sticking to the pot.
Offer warm kees to KRshNa with sweet yogurt.
Some people use the word yams for sweet potatoes. Yams are softer, darker orange, sweeter, longer, mostly found in South and Central Americas, and have no connection to sweet potatoes. The ratALa (shakarkand in Hindi) is closer to sweet potato, a different shade.
Difference: Yams and sweet potatoes. http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm